OELives Kala­ma­ta 2.000 g


The big jar with Greek Kala­ma­ta Olives.
2 kg of orga­nic Kala­ma­ta olives, a dash of sin­gle varie­ty orga­nic vir­gin Koron­ei­ki oli­ve oil, ore­ga­no, thy­me, rose­ma­ry and salt.
Not­hing else.

Price 45,00
Includes 7% MwSt. DE reduced-rate
plus shipping
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Greek Kalamata olives

The dark Kalamata olives originally come from the area around Kalamata on the Greek peninsula of Peloponnese. Today, however, they are cultivated in many parts of Europe and even in South America. This variety has large, brown-purple fruits.
The harvesting of the Greek Kalamata olives only begins when all the fruits are completely black, i.e. ripe.

All edible olives, including those of the Kalamata variety, must be pickled and fermented in brine for several months. Without this process they are unpalatable bitter. In this process, the dark colour of the olives usually fades somewhat.

By the way: completely dark-black olives do not exist naturally. These are usually dyed black. You can easily understand that if the pit is black too.

2 kg-ja OELIVES - extra fresh

Our OELives are marinated in herbs and a little OEL after fermentation and then vacuum packed in jars.
The aromatic interplay of a slightly salty note, pleasantly bitter nuances and a fine spiciness, makes these olives a versatile companion.

Kalamata olives are THE basic ingredient of famous Greek Salad (choriátiki salata). Besides feta cheese and oregano, Kalamata olives are the main ingredient here.

A little side note: Greek Kalamata olives are of course particularly cooperative when they meet our OEL.

Cultivation and processing of Kalamata olives

The Kalamata olives for our olive products grow on certified organic trees in Greece.
The harvest is done gently by hand, then the olives are packed into boxes and taken to the processing plants. The working methods during harvesting and processing are subordinate to the protection of the fruit and thus to the preservation of the variety of flavours of the olives.

In the processing facilities, the olives are sorted according to variety and size, transported via conveyors to be washed and then stored in large tanks with salclake.
In the following, the Kalamata olives ferment for about six months.

Koroneiki olives on the tree.

The mother of Kalamata olives

There is an ancient olive tree in Kalamata. Its trunk is three metres thick, its crown reaches 14 metres in height. This olive has been there in perfect health for 1,700 years, defying wind and weather, heat, drought, storms and the ups and downs of human history.

Legend has it that this tree is the mother of all today's Greek Kalamata olives. Because after the Greek Revolution (1821) and the wars of liberation that followed, there were hardly any olive trees left in the region. And this huge tree, which was also the only one to survive a fire, subsequently served as a donor for new plantings. t is said that all new olive trees were grafted with his branches to become Kalamata olives.

The fantastic tree is now a natural monument and is officially called the mother tree of the Kalamata olive.

Bitter Olives

The process of pickling the olives in brine, wine vinegar or olive oil serves to soften the natural bitterness of the olives and make them edible.
Anyone who has ever made the mistake of biting into a freshly harvested, unprocessed olive knows why.

But this bitterness is nevertheless an important indication of the rich components of the olive. Thus, it is precisely the phenols and polyphenols that promote health and digestion that taste bitter.
The goal of pickling the olives is to balance these flavor properties and so to bring out the diversity of the other natural aromas.

Gabriele E. aus Bremervörde

(Oliven) - Oel ist hervorragend!! Konzept hat uns begeistert!
Bestellen immer wieder gern!!

Alois S. aus Weilheim

Alles perfekt, schnelle Lieferung, plastikfreie Verpackung

Sabine P. aus München

Schnelle, problemlose Lieferung, schöne Verpackung, eignet sich sehr gut als Geschenk!!!